The present relates to lipases having galactolipase activity and no/low lyso-phospholipase activity. More particularly, the present invention relates to the use of such lipases for generation of emulsifying components from endogenous flour lipids.

The invention relates to a vegan-based egg yolk substitute product containing a mixture of (a) drinking water, (b) one or more protein(s) from legumes, oil seeds, grains, algae, or microorganisms, (c) plant oil which optionally contains at least one emulsifier, (d) a combination of one or more reversibly thermogelling hydrocolloid(s) with one or more reversibly gelling hydrocolloid(s), (e) at least one carotenoid-containing food and/or a natural color-imparting substance, (f) optionally at least one partially pregelatinized starch, and (g) salt, wherein the proportion of the combination of one or more reversibly thermogelling hydrocolloid(s) and one or more reversibly gelling hydrocolloid(s) ranges from 0.5-5.00% by weight. The invention additionally relates to a method for producing the egg yolk substitute product and to the use of the egg yolk substitute product in the production of an emulsion or in a dish or a baked product or a simulated egg.

The present invention addresses the problem of providing an albumen hydrolysate that has emulsifiability, emulsion stability and heat coagulability. An albumen hydrolysate obtained by hydrolysis of albumen with a protease, wherein the dry weight of a precipitate formed by adding nine times the amount of 0.4 M trichloroacetic acid (TCA) to the albumen hydrolysate is 60% or more relative to the dry weight of albumen treated in the same manner.

The present disclosure discloses a method for modification of mung bean protein and preparation of simulated egg pulp based on the modified protein. A commercial mung bean protein isolate is used as a raw material in the present disclosure, then subjected to pH shift modification, ultrasonic treatment and protein-glutaminase treatment for compound modification to prepare a high-functionality modified mung bean protein isolate; and the modified mung bean protein isolate is used as a raw material, using high-speed emulsification and high-pressure homogenization are conducted to obtain a high-stability mung bean protein-based simulated egg pulp. In the present disclosure, the mung bean protein isolate prepared by compound modification has good solubility, emulsifying property and gelling property. The mung bean protein-based simulated egg pulp is in the form of a stable emulsion and has good fluidity and moderate gelling property, and uniformity and stability can still be maintained for a long time.

A protein having a novel saccharide oxidase activity capable of being subjected to various uses is provided. The present invention provides a protein having the following physicochemical characteristics: (1) effect: oxidizing a saccharide to produce a saccharic acid; (2) substrate specificity: acting on glucose, maltotriose, maltose, galactose, maltotetraose, lactose, and cellobiose; and, (3) [Km value of glucose]/[Km value of maltose]1.

A composition having a blend that has 60-80% by weight dried whole egg; 20-40% by weight whey protein concentrate; 1-2% by weight xanthan gum; 0.3-0.7% by weight cream of tartar; and 0.1-0.2% by weight salt.

The invention relates to a novel use of a phospholipase A in the production of cake to improve at least one of the properties selected from the group consisting of: (i) batter viscosity, (ii) specific density, (iii) initial crumb softness, (iv) crumb pore homogeneity, (v) crumb pore diameter, (vi) crumb softness upon storage, (vii) shelf life and/or (viii) cake volume. The invention also relates to a novel use of phospholipase A in the production of cake to enable reduction of the amount of eggs and/or fat used in the recipe.

A composition having a blend that has 60-80% by weight dried whole egg; 20-40% by weight whey protein concentrate; 1-2% by weight xanthan gum; 0.3-0.7% by weight cream of tartar; and 0.1-0.2% by weight salt.

There is a method of separating phosvitin and HDL proteins from an egg yolk composition. The egg yolk composition includes HDL proteins bound to phosvitin. At least a portion of the HDL proteins are hydrolysed to cause the HDL proteins and phosvitin to become unbound and forming a hydrolysed solution comprising hydrolysed HDL, phosvitin and peptides. The hydrolysed HDL is separated from the phosvitin and peptides to form a separated hydrolysed HDL composition and a separated phosvitin and peptide solution. One resulting product is an egg yolk composition formed having at least 20% solids by mass of phosvitin phosphopeptides unbound from HDL. Another resulting product is an egg yolk composition having at least 80% hydrolysed HDL-derived lipopeptide solids by mass.

The present disclosure relates to improved methods for the enzymatic hydrolysis of phospholipids in egg yolks. Phospholipase A2 enzymes hydrolyze egg yolk phospholipids at the sn-2 fatty ester group to liberate the corresponding free fatty acids. The rate of enzymatic hydrolysis and the degree to which free fatty acids are liberated can be increased by addition of one or more calcium salts. The use of calcium salts to increase egg yolk phospholipid hydrolysis rate decreases production costs, decreases processing and production times, and increases process safety by reducing microbial content in enzyme-modified egg yolks.